MANGO RICE RECIPE

     Mango rice is an easy one to make and i can say this is a perfect lunch box menu. Recently i made this and my son who never tries any new food apart from usual rasam and curd rice, ate this and he relished this a lot. What else can make a mom happy. Here comes the recipe of the simple mango rice.
Check out my

• No onion no garlic tomato rice
• Curry leaves rice

COOKED RICE	1 CUP
GRATED MANGO	4 TBLSP
OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	1 TBLSP
GREEN CHILLI	2 NO
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
CURRY LEAVES	FEW
URAD DAL	1/4 TSP
CHANNA DAL	1/4 TSP

METHOD:

• Cook the rice and fluff it with a fork.
• Add a tsp of oil and half of the salt to this and  allow this to cool.

• In a pan add oil and throw in the mustard seeds, channa dal ,urad dal, peanuts, green chilli and curry leaves.
• Saute till the dal and peanuts turn golden brown.
• Put off the flame and add the turmeric powder and the remaining salt to this.

• Add the grated mango and the tempered mixture to the rice.

• Mix this nicely with rice.
• Yummy mango rice is ready to pack for lunch box.

Note:

1. The addition of mango depends on the sourness of the mango.
2. If it is very sour then reduce the quantity.
3. Do not add the mango when the rice is very hot.
4. Do not over cook or mash the rice.

EGGLESS VANILLA CHOCO CHIP MUFFINS RECIPE

  I have been searching for a Vanilla muffin recipe and finally my search ended after trying out fantastic muffins from Sharmis passion. This muffin i made for my daughter’s teacher’s farewell and though i was very busy on that day i made with great enthusiasm, as she is my  most favorite among all teachers and even for my daughter. Her teacher enjoyed this a lot and my Varsha’s friends also liked this very much.  Here comes the recipe of eggless vanilla muffin recipe:
  For original recipe click HERE.
Check out my

• Whole wheat flour muffins   

UPDATE: I have made this same recipe replacing butter with 1/4 cup of oil and added few tutti fruity  bits also. The texture was so well.
This recipe yields 7 large muffins of the size you can see in the picture.
Picture updated on 12|9|12

ALL PURPOSE FLOUR	1 AND 1/2 CUP
CORN FLOUR	1 TSP
SUGAR	3/4 CUP
BAKING POWDER	1 TSP
MILK	3/4 CUP
VANILA ESSENCE	3/4 TSP
BUTTER or OIL	1/4 CUP
CHOCO CHIPS	1 AND 1/2 TSP
SALT	A PINCH(IF USING UNSALTED BUTTER)

METHOD:

• Sieve the all purpose flour, corn flour, and baking powder to ensure even mixing.
• In a wide bowl add the sugar and butter together till it becomes creamy.
• Since i don’t have have the electric beater this part made my hands a very good exercise.

• Add  the milk and vanilla essence to this and creamy mixture and beat well.
• Add the sieved flour to this mixture slowly.
• Gently mix this .the batter will be little thick.
• Add 1 tblsp of choco chips to this and pour it in the muffin liners.
• Fill 3/4 portion of the liner.
• Garnish with few choco chips.
• Pre heat the oven to 160 degrees.
• Bake this for 20-25 mins.

• Mine got done in 22 mins. Insert a  tooth pick to check out whether it is done. If it comes out clean then take it out and cool it in a wire rack.
• I made this on a sunday morning and my daughter  took this to school on monday. I didn’t keep it in the fridge.

While writing this post i remembered today a very good friend of mine is celebrating her birthday and she has recently started a blog. Wish you a very happy birthday Rajeni and you can visit her at Rajdeepscookery.
Will meet you all soon with diwali recipes.

ELLU URUNDAI RECIPE-NAVARATRI RECIPES

Navaratri has started and everybody will be making different varieties of sundal every evening. My mom makes ellu urundai during navratri, especially on Saturday evening. So here i am with Ellu urundai / sesame ladoo recipe.This this a simple one and can be made in a jiffy and doesn’t involve addition of ghee or oil.
Also Check these recipes:

• Porivilanga urundai
• Verkadalai urundai 

KANCHIPURAM IDLI RECIPE

Kanchipuram idli- A variant of idlis seasoned with whole peppercorns and cumin
seeds and topped with generous amounts of ghee. Kanchipuram Idli is a popular,
South Indian Tamil Brahmin recipe which can be had for breakfast or dinner. It
gets its name as it is popularly made as an offering to God at the Sri Varadharaja
Swamy temple in the town of Kanchipuram. Kanchipuram idlis are so popular here
that people do not mind queuing up for hours to get the prasadam. I learnt this
recipe from one of my friends who got it from her grandmother, an expert at making
this dish. One of my other friends also served this during Navarathri. These idlis
stay soft even after a few hours of making them. You can cook these idlis by either
pouring on to a flat vessel and then slicing them to pieces or even pour them on to
small tumblers or steel glasses and serve them as tumbler idli. Moving on to the
recipe.
Check out

• Soft idli recipe 
• Oats Idli recipe 

METHI PULAO RECIPE

Pulao made with Fenugreek leaves.

    Methi pulao,is a simple and flavorful pulao made in jiffy and perfect one for lunch box also. I learnt this recipe from my friend who makes this so often. The highlight of this pulao is it doesn’t involve any grinding of masala and only cardamom is used for the flavor. The paneer biryani recipe which i posted recently doesn't involve any grinding process.
Also check out an interesting Corn Methi pulao.

Since i made this in the morning couldn’t take proper step wise pictures .Will update soon.
INGREDIENTS:

METHI LEAVES/FENEUGREEK LEAVES	1 CUP (LOOSELY PACKED)
BASMATHI RICE	1 CUP
CARDAMOM	5-6 NO
ONION	1 NO (BIG)
TOMATO	1 NO.( BIG)
GREEN CHILLI	2
REDCHILLI POWDER	1 TSP
MINT LEAVES	FEW
OIL	2-3 TBLSP

METHOD:

• Wash and soak the rice for 10 mins in 1 and 1/2 cup of water.
• Wash the methi leaves and chop it finely . Keep it aside.
• Thinly slice the onions and finely chop the tomatoes.
• In a pressure cooker add oil and add the cardamom.
• Slit the green chillis and add this and add the sliced onions.
• Saute for few minutes, the onions have to be crunchy ,so do not overcook.
• Add the tomatoes and saute for few minutes and throw in the chilli powder and salt.

• Now add the Chopped methi leaves and saute for a minute or two.
• Throw in the mint leaves and stir it well and add the soaked rice.
• Cover it with a lid and pressure coo till 2 whistles.
• Serve hot with onion raitha.

Note:

• Addition of tomato is a must so do not skip this.
• The tomatoes used in this takes out the bitterness of methi leaves.

CHICK PEAS SUNDAL (KONDAKADALAI SUNDAL)|NAVARATRI SUNDAL RECIPES.

  Navaratri season is going to start in another few days and so i am here with sundal recipe. This is the recipe of sundal made with kondakadalai| black chana which is made on saraswathi pooja. As the festive mood is on,you can visit here for more festive recipes in the coming weeks.
Check out similar sundal recipes

• Chaat sundal
• Javarisi sundal

INGREDIENTS:

CHICK PEAS | BLACK CHANA	1/2 CUP
COCONUT SCRAPPED	2 TBLSP
RED CHILLI	1 NO
ASAFOETIDA	A GENEROUS PINCH
COCONUT OIL	1 TSP
GINGER	1/2 INCH PIECE(OPTIONAL)
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Soak the chickpeas overnight or for 7-8 hrs with enough water.
• Before cooking wash them off nicely .
• Then add 1/2 cup of water , salt and a generous pinch of asafoetida to this and pressure cook till 4- 5 whistles.
• Take out once the pressure is released and drain the excess water.

• Grind the scrapped coconut, ginger, redchilli , curry leaves coarsely in a mixer.

• In a kadai add coconut oil and add mustard seeds to this.
• When it splutters add the coconut mixture and fry it in a low flame for a minute or two.
• Add the cooked sundal to this and mix nicely.

• Transfer to a serving bowl.
• Sundal is ready for neivedhyam.

LAUKI KHEER | BOTTLEGOURD KHEER RECIPE

     Lauki|Sorrakai in tamil is a veggie which we use for making kootu. I never know that we can make sweet out of this veggies, till i tasted lauki halwa at my friend’s place. Then she told that we can make Lauki kheer too. Since this was interesting i wanted to give it a try and to my surprise this turned out so yummy and here comes the  recipe:
Also try out my

• Paneer kheer recipe
• Besan kheer recipe

INGREDIENTS:

LAUKI	1/2 NO
MILK	1 LITRE
CONDENSED MILK	1/4 CUP
SUGAR	2 TBLSP(OPTIONAL)
GHEE	1 TBLSP
SAFFRON	FEW STRANDS
CARDAMON POWDER	A PINCH

METHOD:

• Peel the skin of the bottle gourd and scoop out the seeds.
• Grate them and squeeze out the water from this.

• In a kadai add the ghee and saute this grated squeezed bottle gourd for 3-5 mins in a low flame.

• Keep it aside. Boil the milk and reduce it to 3/4 th of the quantity.
• Add condensed milk and stir well.
• Add the grated bottle gourd to the milk mixture and let this boil in milk for 10 minutes in a low flame.

• Switch off the flame and add sugar (if using) and cardamom powder . Stir well.
• Garnish with few saffron strands.
• Serve chilled.

Sending this kheer to the event started by Nivedita and hosted by Rak's Kitchen.

I am sending  my Carrot Kheer and Pineapple Kesari to the same event. Click on the picture for the recipe.

WATERMELON ORANGE JUICE

     Most of the time fruits are consumed as it is at my home, especially watermelon ,but this i wanted to make it a juice and as i had so many oranges in  my fridge, i wanted to make a a medley out of these two . And no doubt this Watermelon orange combo turns out delicious and it was so refreshing too when we had this with our breakfast.

INGREDIENTS:

WATERMELON(DESEEDED AND CUT INTO CUBES)	2 CUPS
ORANGE JUICE	1 CUP( I USED 2 BIG ORANGES)
SUGAR	1 TBLSP
WATER	1/4 CUP(OPTIONAL)

METHOD:

• Combine all the ingredients and blend it in a mixie.
• Strain it through a metal strainer.
• Float some ice cubes on the top and serve.

Note:

1. Sugar can be replaced with 2tblsp of honey.
2. I didn’t add water while making the juice

LEMON RASAM RECIPE

      Lemon Rasam recipe is a simple one which i never eat when  my mom make this during my childhood days, slowly nowadays i started liking this . But still i make this very rarely since my kiddos are a big fan of my Tomato Rasam, and i make this often. so coming to the recipe of lemon rasam:
Check out my Ginger lemon rasam
I couldn't take stepwise pictures and will update this soon.


INGREDIENTS

WATER	1 AND 1/2 CUP
TOOR DHAL(COOKED)	3 TBLSP+3/4 CUP WATER
GREEN CHILLI	3 NO
TOMATO	2 NO
LEMON JUICE	1 TBLSP
ASAFOETIDA	2 PINCHES
TURMERIC POWDER	1/4 TSP
CORIANDER AND CURRY LEAVES	FEW
OIL/ GHEE	1/2 TSP
MUSTARD SEEDS	1/2 TSP
SALT	AS NEEDED

METHOD:

• In a vessel, add the water . Grind the tomatoes and add the puree.
• Slit the green chilli , add this to the vessel along with salt, asafoetida.

• Bring it to boil for 3-5 minutes, till the raw smell disappears.
• Pour in the toor dal+water.
• Add the curry leaves and coriander leaves.
• When it starts frothing switch off the flame.
• Do not boil. Switch off the flame.
• Add ghee/oil  in a small pan and temper with mustard seeds.
• Add this to the rasam.
• Now add the lemon juice and close the rasam with lid.
• Serve hot with any curry. We had with Simple Potato Curry.

Note:(UPDATED)

1. Do not reheat the rasam after adding the lemon juice.
2. It will make the lemon rasam bitter. 

  

FRUIT CUSTARD RECIPE, HOW TO MAKE FRUIT CUSTARD

           Though i make fruit custard very often i never thought of posting the recipe in my space till my friend asked me “how to make fruit custard?”and she added that she searched for that recipe in my page too. So without any second thought on the next day i made this and here comes the recipe for custard. You can make this fruit custard with any flavour of custard powder, like mango,butter scotch, banana or strawberry. I love the addition of mangoes in my custard and so i never miss a chance to make it during mango season. You can also make some interesting recipes using custard powder too.

• Custard powder pancake
• Custard powder ice cream

Ingredients: Serves 3-4

CUSTARD POWDER	2 TBLSP(I USED VANILLA FLAVOUR)
LOW FAT MILK	1/2 LITRE
SUGAR	3 TBLSP
MIXED FRUITS	1 CUP

METHOD:

• Boil milk in a saucepan keeping aside 4 tblsp of milk
• Mix the custard in 4 tblsp of milk without any lumps.

• When the milk comes to a nice boil simmer the flame and add the custard mixture.
• Stir well. Be careful at this stage not to get it burnt.
• Add sugar. Mix well.

• Switch off the flame in 2 mins.
• Transfer it to a bowl and allow it to cool.
• Keep it in the refrigerator for 4-5 hrs.
• Cut the fruits into small cubes and add it to the custard while serving.
• I used mango, pomegranate, apple and banana.
• Grapes can also been added.
• You can also add dry fruits also to make it more rich.